Mustard glazed maple carrots

Side dishes, Tempeh, vegan

Ingredients:

A super simple icon list element.

500g mixed baby carrots

4 tbsp maple syrup

2 tbsp wholegrain mustard

Additional information:

Cooks in

30 minutes

Serves

Difficulty

Easy

Finish of your Tempeh wellington roast with The Connoisseaur's mustard glazed maple carrots.

Preheat the oven to 220°C. Place a roasting tray in the oven to heat up, with a touch of oil.
In a large bowl, whisk together maple syrup and mustard. Leave to the side.
Bring a small saucepan to the boil, and blanch the carrots for 2 mins. Take out and leave to cool down.
Take the tray out the oven and add knob of a butter into the pan and then add the carrots in and roast them for 25 mins.
After 25 mins, pour the glaze over and serve.

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